Influence of Enzymatic Hydrolysis on Structure and Emulsifying Properties of Sardine (Sardina pilchardus) Protein Hydrolysates
- 1 November 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (6) , 1571-1573
- https://doi.org/10.1111/j.1365-2621.1990.tb03571.x
Abstract
No abstract availableKeywords
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